This makes the perfect soup for a cool Fall evening dinner and uses up those last few tomatoes in the garden before the frost hits!
This recipe is adapted from a guest post on That Skinny Chick Can Bake blog! The soup is absolutely delicious and so satisfying.
Serve it with the Dutch Oven No Knead Bread and voila - you have some great comfort food after a couple of whirlwind weeks before and after a special wedding!!!!
Here is the recipe:
2 - 2 1/2 lbs. fresh tomatoes - peeled and quartered
1 yellow onion - quartered
1 jalapeno pepper - seeded and halved - I used a Habenaro pepper
4 cloves garlic
1/4 Cup Olive Oil
1/2 tsp. dried oregano - I also added a few sprigs of fresh oregano and some fresh parsley from my herb garden
sea salt to taste
1/4 tsp. freshly ground pepper
4 Cups chicken stock - I used Organic Chicken Stock
Fresh Basil - chopped to garnish
Freshly grated Parmesan Cheese to garnish
Place prepared vegetables in a glass baking dish, season, drizzle with olive oil and roast in a preheated to 450 degree oven for 30 - 35 minutes, till vegetables look caramelized.
Add roasted veggies to a stock pot, add the chicken stock and simmer for 20 minutes. Taste and adjust seasoning.
Cool slightly and puree mixture in the blender (blending 1/2 at a time). Use your immersion blender if you are lucky enough to have one (I have to remember to put this on my Christmas wish list!).
Serve with grated Parmesan Cheese and a garnish of chopped fresh Basil.
The farmer wasn't home for supper so I refrigerated the soup overnight and served it the next evening with the fresh baked bread. Ultimate comfort food!!!!
Thanks Lizzy for this link! Be sure to check out her blog - it's always packed with goodness......
Till next time.........enjoy the Golden Days of Fall!!!!